Say hello to your new favorite pizza: Gluten-Free Detroit-Style Pan Pizza! This Sicilian-style recipe boasts a thick and fluffy focaccia crust with golden brown, crispy edges. Plus, with just one rise, it's incredibly easy to make!
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Jump to:
- Why You'll Love This Recipe
- What is Detroit-Style Pizza?
- Simple Ingredients and Substitutions
- Suggested Detroit-Style Pizza Toppings
- Kitchen Tools Needed
- Lloyd Pans 8x10" Pizza Pan
- How to Make Gluten-Free Detroit-Style Pizza
- Getting That Golden Brown Crust
- Love Crispy Pepperoni?
- How to Make Ahead
- How to Store and Reheat
- What to Serve With Detroit-Style Pizza
- Top Recipe Tips
- Recipe FAQs
- More Gluten-Free Recipes with Caputo Fioreglut
- Recipe
- Comments and Ratings
Why You'll Love This Recipe
- Great-tasting gluten-free pizza.
- Easy to make: No kneading or rolling out dough.
- Light and airy crust with crispy bottom and edges.
- Only a few ingredients.
- Only requires one rise. You can then refrigerate to bake on your schedule!
- Loaded with gooey cheese that caramelizes to the edges.
What is Detroit-Style Pizza?
Detroit-style pizza is a unique pizza style known for its thick, rectangular crust, crispy edges, and chewy interior. It's typically baked in a square or rectangular pan, giving it the distinctive square pan gluten-free pizza shape.
The cheese is spread all the way to the edges of the pan, creating the iconic crispy, caramelized cheese crust edges.
Similarly to my gluten-free Chicago deep dish pizza, the toppings in this gluten-free Detroit style pizza are layered in reverse order, with cheese on top of the dough, followed by sauce and toppings. This prevents the crust from getting soggy and the cheese from burning in the hot oven.
Simple Ingredients and Substitutions
- Caputo Fioreglut: This is the only gluten-free flour blend I recommend for this recipe. It also makes a delicious gluten-free thin crust or gluten-free Neapolitan-style pizza crust for a pizza oven. I tried this recipe with the King Arthur gluten-free pizza flour as well. It worked but the results with Fioreglut were far superior. I used to purchase Caputo Fioreglut on Amazon, but I've found a new shop, Brick Oven Baker! They have excellent prices on Caputo Fioreglut, and you can use code KATIE for 10% off your first order!
**Be advised that this flour blend contains gluten-free wheat starch. While it is certified gluten-free it is not wheat free, which means it is safe for those on a gluten-free diet due to celiac disease but not those with wheat allergies.** - Sorghum flour: I like adding a bit of whole grain sorghum flour to this recipe. It adds a nice nuttiness and depth of flavor. You can replace with an equal amount of Fioreglut if you wish.
- Instant yeast: Use instant yeast, rapid rise, or bread machine yeast for this recipe. If you only have active dry yeast, be sure to dissolve it first in warm water.
- Olive oil: Any neutral oil will work.
- Honey: You can use an equal amount of granulated sugar if desired.
- Pizza sauce: Be sure to use pizza sauce, not a jar of spaghetti or marinara sauce. Pizza sauce is much thicker and will not make your pizza soggy. Feel free to use my gluten-free pizza sauce recipe! It's simple to make from a can of tomato sauce!
- Mozzarella cheese: Traditionally, Detroit-style pizza calls for Wisconsin brick cheese. If you can't get your hands on that, mozzarella is a good substitute.
- Desired pizza toppings such as pepperoni, Italian sausage, bell pepper, mushrooms, or a drizzle of hot honey.
*Refer to the recipe card for full ingredient information.
Suggested Detroit-Style Pizza Toppings
- Pepperoni and Hot Honey: A classic combination featuring crispy thick-cut pepperoni and spicy hot honey.
- Detroit-style Deluxe: This loaded option typically includes pepperoni, Italian sausage, green peppers, onions, and mushrooms for a hearty and flavorful pizza.
- Meat Lover's: Top with all the meats; pepperoni, Italian sausage, bacon, and perhaps even ham or meatballs.
- Veggie: Choose your favorite veggie toppings such as bell peppers, onions, mushrooms, black olives, and fresh tomatoes.
- BBQ Chicken: Top with tender chicken pieces smothered in tangy barbecue sauce and thinly sliced red onions. Finish with cilantro.
- Hawaiian: Features ham or Canadian bacon and pineapple for a sweet and savory combination.
- Margherita: This option could include cheese diced tomatoes, garlic, and oregano. Finish with fresh basil.
Kitchen Tools Needed
- Kitchen scale: For the most accurate measurements, it is highly recommended to weigh the ingredients for the dough. You can typically pick up a digital kitchen scale for around $10; it is well worth the investment!
- Stand mixer: A stand mixer or sturdy hand mixer is definitely helpful for this recipe, as well as my other yeast bread recipes made with Fioreglut. Another kitchen tool that is a worthwhile investment if you plan to do a lot of baking.
- Dark non-stick pan: This recipe turns out best when baked in a dark non-stick pan. The dark pan helps with browning the crust and caramelizing edges. I used the Lloyd Pans 8x10-inch pizza pan. It is a very high quality pan that can handle high oven temps.
Get the Goods!
Lloyd Pans 8x10" Pizza Pan
Perfect pan for Detroit-style pizza!
How to Make Gluten-Free Detroit-Style Pizza
- In a large bowl, whisk together the dry ingredients before adding the warmed wet ingredients.
- Blend on medium speed for about 2 minutes, long enough to fully combine the mixture into a smooth batter-like consistency.
- Add the pizza dough to a dark non-stick pan prepared with a generous drizzle of olive oil. Press the dough out to cover the bottom of the pan.
- Let rise in a warm spot, until almost doubled and puffy, about 45 minutes - 1 hour.
- After the dough has risen, preheat the oven and prepare the pizza for baking. Start by adding an extra drizzle of olive oil to the dough. Then press down the dough a bit with your fingertips.
- Cover the dough to the edges with shredded mozzarella cheese, spreading evenly all the way to the sides of the pan.
- Spoon pizza sauce on top of the dough, leaving some of the cheese exposed.
- Top with your desired pizza toppings. Bake at 450°F for 25-30 minutes in the bottom of your oven.
Getting That Golden Brown Crust
During my recipe testing I found there are two very important variables in achieving a golden brown crust with this recipe: the type of pan and the heat source.
During some of my initial tests, the pizza was baking through, but the crust wasn't getting very brown. I was baking the pizza in a very hot oven and the cheese was getting overly brown before the crust did.
Upon reading this article from Serious Eats, I thought the lack of browning may be due to the fact that I was using a light colored pan, baking in the center of the oven, or both.
After a few more trials, testing with a dark colored pan and baking in the bottom of the oven, I found that the combination of baking in a dark non-stick pan on the floor of the oven really did make all the difference in achieving that golden brown, crispy bottomed crust.
Love Crispy Pepperoni?
Love crispy pepperoni but feel disappointed when it doesn't quite crisp up before your pizza finishes baking? Well, I've got the secret tip for you - cook it separately in a skillet! This foolproof method guarantees every slice of pepperoni on your pizza turns out crispy! Here's how:
- Heat a skillet over medium heat.
- Place slices of cupping pepperoni in a single layer in the skillet.
- Let the pepperoni cook until the edges start to curl and become crispy, about 1-2 minutes per side.
- Once crispy, transfer the cooked pepperoni slices to a plate lined with paper towels to drain excess oil.
- Top the pizza with the pepperoni as soon as it comes out of the oven.
How to Make Ahead
To make the pizza ahead, prepare the dough and let it rise as instructed. Once risen, keep the dough covered and place it in the refrigerator for several hours, or even overnight.
When you're ready to bake, proceed with the remaining instructions to assemble the pizza, then bake according to the recipe. The dough does not need to come to room temperature before assembling and baking.
I have yet to freeze this dough or the pizza before baking.
How to Store and Reheat
To store leftover pizza after baking, allow it to cool completely. Then transfer it to an airtight container or wrap it tightly with plastic wrap or aluminum foil. Refrigerate for up to 3-4 days.
Reheat in the oven at 350°F for about 10 minutes.
What to Serve With Detroit-Style Pizza
- Arugula Salad: A fresh arugula salad with a simple lemon vinaigrette dressing and shaved parmesan cheese is a refreshing complement to the richness of the pizza.
- Antipasto Platter: A selection of cured meats, cheeses, olives, and marinated vegetables provides a tasty assortment of flavors to enjoy alongside the pizza.
- Roasted Vegetables: Roasted vegetables, such as broccoli or carrots, make a colorful and nutritious side dish.
- Gluten-Free Chicken Wings are a savory and satisfying complement to pizza.
Top Recipe Tips
- Weigh your ingredients, especially the flour and water. This will ensure you get the most accurate measurements and best results!
- Use a dark non-stick pan for the best results! Using a lighter pan may result in a crust that doesn't brown. The pizza may stick to a glass pan.
- It may seem counter-productive to press down the dough before baking, but it is a crucial step! If you don't poke it down, your crust will be very thick as it will puff up again during baking.
- The cheese around the edges will caramelize and look almost burnt, this is completely normal and desired! It's a classic characteristic of Detroit-style pizza! Some say it's the best part; I agree!
- Bake the pizza on the bottom of the oven. Cooking in the hottest part of the oven, usually the bottom floor of the oven, helps to ensure that the bottom crust cooks evenly and becomes crispy, giving it that characteristic golden-brown crust that defines Detroit-style pizza.
Recipe FAQs
No, I do not recommend another flour. If you choose any other gluten-free flour blend for this recipe, you will not achieve the same results.
If you don't have the 8x10 inch pan, I would recommend using a 9x13 inch pan or a 9x9 inch pan.
Caputo Fioreglut is hands down the best flour I've used for making gluten-free pizzas. You can make several styles of pizza with it including this Detroit-style, Chicago-style, and Neapolitan style.
Pepperoni is usually considered to be gluten-free, as it typically doesn't contain any gluten-containing ingredients. However, it is important to always read the ingredient statement before deciding which pepperoni to buy. Look for any suspicious ingredients, and allergen warning, or a gluten-free claim on the label.
More Gluten-Free Recipes with Caputo Fioreglut
Recipe
Gluten-Free Detroit-Style Pan Pizza
Equipment
- 1 8x10 dark non-stick pan or 9-inch square pan
Ingredients
For the Crust
- 225 grams Caputo Fioreglut gluten-free flour ((See notes))
- 35 grams sorghum flour
- 3.5 grams instant yeast (rapid rise or bread machine yeast (See notes))
- 6 grams kosher salt
- 240 grams water (warmed to 120-130°F)
- 21 grams olive oil
- 23 grams honey
Pizza Toppings
- 8 ounces mozzarella cheese
- 8 ounces pizza sauce
- 2.5 ounces cupping pepperoni (or desired pizza toppings)
Instructions
Make the Dough
- In the bowl of a stand mixer, combine the Caputo Fioreglut gluten-free flour, sorghum flour, instant yeast, and kosher salt.
- In a separate bowl, mix together the warm water, olive oil, and honey.
- Pour the wet ingredients into the stand mixer bowl with the dry ingredients.
- Using the stand mixer fitted with a paddle attachment, blend the ingredients on medium speed for 2 minutes until a smooth batter forms.
- Grease a dark non-stick (8x10 or 9-inch square) pan generously with olive oil. Place the dough in the pan and pat it out to the edges, ensuring it covers the entire bottom of the pan.
- Cover the pan with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for 45 minutes to 1 hour, until puffy and almost doubled in size.
Bake the Pizza
- Preheat your oven to 450°F.
- Drizzle a bit more olive oil over the dough. Then use your fingertips to randomly dimple the surface to gently press down the dough a bit.
- Sprinkle the shredded mozzarella cheese over the surface of the dough, spreading evenly all the way to the edges.
- Spoon the pizza sauce over the cheese, ensuring some of the cheese remains visible. Finish with your desired pizza toppings.
- Bake for 25-30 minutes, on the bottom or lowest rack of your oven, until the crust is golden brown and the cheese is bubbly and melted.
- Remove the pizza from the oven and let it cool slightly before slicing and serving.
Notes
- While I have included cups measurements under the US/Cups tab at the top of the list of ingredients, I highly recommend measuring the ingredients for the dough by weight (grams). It is the most accurate, especially when using this flour which is very starchy and hard to measure by volume (cups).
- I do not recommend using any other flour blends for this recipe.
- Use a dark non-stick pan for the best results. Lighter pans may result in a crust that is not brown.
- If using active dry yeast, first dissolve in warm water (110-120°F) for 5 minutes, then mix into the dough along with the remaining wet ingredients.
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Estimated Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
Abby says
I’ve tried many pizza recipes and this one is the best all around - crispy, delicious, easy! The only negative is we no longer use our pizza oven because everyone loves this version more 😏
Paul Skodny says
Thank you for sharing! This is an amazing recipe and an upgrade to other Detroit style gluten free recipes! This will be my “go to”
1. My dough didn’t rise until placed in the oven during 8 minutes of “parbaking” at 450
2. Dough allowed to rise covered for 50min (minimal rise)
3. Parbaked dough for 8minutes at 450 (bake not convection)
4. Remove crust from pan to cool on wire rack for 20min
5. Olive oil same pan, return cooled dough to pan
6. Frico edges used part skim mozzarella (tuck/push cheese down into the 1/8” gap using silicone spatula)
7. Apply sauce to within 0.5” of edges
8. Top of pizza: use mixture of white cheddar and WHOLE mozzarella (not skim, skim was used for edges only). Add pepperoni per recipe
9. Bake 450deg for 8minutes (bottom rack) . Bake, not convection.
10. Cheese top should be golden brown. If not, 30 seconds under “high” broiler.
11. Check frico (edges of crust). Do not allow to char to black color (dark brown is ideal) — slower oven temp of 450 is ideal (not 500 as with other recipes I’ve tried). 450 may require a little more time
12. Final product rose to about 2” in an 8x10 pan after par baking.
Jennie says
I’ve made this 3 times and it’s a winner! My husband, who is not GF, loves it! Was thinking about using the dough recipe for focaccia bread.
Katie Olesen says
It would make excellent focaccia bread! I've been meaning to post a recipe for focaccia but just haven't gotten around to it!
Kasey says
If you have Celiac Disease and all 5 genetic markers which means a wheat allergy, you cannot eat Fiorglut
Katie Olesen says
As noted in the post, Caputo Fioreglut is gluten-free, NOT wheat free. If you have a wheat allergy, this flour blend is not for you.
Joanna says
Next time I plan to bake this pizza dough recipe in the larger size Lloyd Detroit pizza pan instead of the smaller size pan as the pizza ended up too, too thick! This is the first pizza I’ve made with Caputo Fioreglut flour & small amount of sorghum. However, I find the Caputo flour a bit on the flat side taste wise.
Katie Olesen says
The dough can get thick! Be sure to poke it down enough. A larger pan would be a fine solution as well. I love adding sorghum to the Fioreglut blend, because I agree with your sentiment. I think the sorghum adds a nice flavor and makes the dough feel a bit more hearty.
Joanna says
I did as directed to try to press down everywhere I could on the dough, but it still rose too high— had to be that I misunderstood the pan size and should have used the larger Lloyd pizza pan. I will try that next time as I don’t want a focaccia thickness to the pizza!
Katie Olesen says
Fair enough! If you wanted to try reducing the amount of dough for the same sized pan, here are the measurements for 2/3 of the recipe:
150 g Fioreglut
24 g Sorghum flour
2 g instant yeast
4 g kosher salt
14 g olive oil
15 g honey
If you try that, let me know if that better suits your liking!
Ryan says
I can get it out of the pan 😢. Probably my fault. It looks great! I used a glass pan, and a lot of oil in it too.
Katie Olesen says
Oh no. I don't think I tested in a glass pan, only non-stick and cast iron. That's a bummer! I hope you were able to get the pizza out and enjoy it still.
Kasey says
Delish. I came for the regular pizza crust and this popped up. I'm so glad it did. 🥰
Katie Olesen says
That's awesome! I hope you enjoy all the pizza recipes!
Rikki says
I made this exactly as written and WOW! I was not expecting it to be this good, but I did have hope. I was shocked to find that at 30 minutes, the pizza was perfectly cooked. SO happy to have found this recipe!
Katie Olesen says
I'm really happy to hear you enjoyed the recipe, Rikki!
Cheryl says
Mine turned out great! I did use King Arthurs brand, as I have a wheat allergy, but my husband said, save that recipe. Thanks for sharing.
Katie Olesen says
Did you use King Arthur Measure for Measure?
Ron says
My Detroit-style pans are 8x14. How should I adjust the measurements? Looking forward to trying this flour!
Katie Olesen says
There may be enough dough to fill an 8x14 inch pan. The dough rises and gets quite thick in the 8x10 pan, which is why I recommend poking it down. So I think it could stretch to fit your pan size. If it's not enough, you can increase the recipe by 1.5x. Doubling it would likely be too much. I'm sorry I don't have a more clear answer, as I haven't tested it in an 8x14. If you give it a try, I'd appreciate an update!
Tammi says
This was amazing!!! thanks so much my daughter said she hasn't had anything so good in 4 years since her diagnosis.
Grace says
Wow, this is now one of my go-to pizza recipes! I loved how crispy the crust turned out!
Shay says
This was SO delicious! Loved your tip for the crispy pepperoni-worked perfectly!
Gwen says
OMG. I'm from Detroit and I never thought I would be able to eat my beloved style pizza again since I am now GF. This was fantastic! Thank you!
Diane says
My guy is so in love with Detroit style pizza. It's all about the crust! This recipe was such a hit; you have no idea how many pizza deliveries this will reduce to our house!
Laura says
Used Caputo Fioreglut flour as recommended. The crust had a fantastic texture and flavor, just like traditional pizza. The mozzarella cheese caramelized beautifully to the edges and it was so so yum!